Ingredients

• 30ml/1fl oz brandy
• 100g/3½oz dried cranberries
• 300g/10½oz dark chocolate
• broken into chunks
• 200g/7oz butter
• 4 free-range eggs
• 300g/10½oz light muscovado sugar
• 200g/7oz plain flour
• 1 tsp mixed spice
• 100g/3½oz pecans
• roughly chopped
• icing sugar
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment.
• Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.
• Melt the chocolate and butter in a bowl over a pan of simmering water
• or in the microwave. Stir gently until smooth then set aside to cool slightly.
• In a large bowl
• whisk together the eggs and sugar until pale and fluffy.
• Whisk the chocolate and butter mix into the eggs then gently fold in the flour
• mixed spice
• pecans
• cranberries and brandy until fully incorporated.
• Pour into the prepared tin
• smooth the surface then bake in the oven for 25-30 minutes
• or until the brownie is firm to the touch.
• Leave to cool in the tin for 10 minutes
• then place on a wire rack until cooled completely.
• Once cool
• cut into squares and dust the tops with icing sugar.